stock.txt

Bones

the kind of bones

beaf or veal bones (chicken or pork may be added)

beef or veal bones that have been browned

fish bones and trimmings after filleting

lean white fish

fumet

when break down in slow moist heat, form gelatin

cartilage

knuckle, neck, and shank

false

3"

• made by simmering meat or poultry this book means a flavorful liquid
• obtained from the simmering of meats or vegetables

combination of celery, onions, carrots

2:1:1 (onions:carrots:celery)

remove the carrots, can also substitute leeks for onions. may use mushroom trimmings. for white sauces

relatively uniform, size depends on length of cooking

acids help dissolve connective tissue

no, it colors the stock

make it cloudy

only if they are high quality and harmonious

no

an assortment of fresh herbs and other aromatics tied in a bundle with a string

a collection of herbs and spices tied in cheesecloth

mirepoix 1 : bones 5 : water 10 by weight (1:8:1.5)

about 45 minutes

removes some of the impurities that cause cloudiness

rinse bones in cold, place in stockpot and cover with cold, bring to a boil, drain and rinse

bones 3-4", rinse, place in stockpot, bring to a boil, then reduce to a simmer. skim. add mirepoix and herbs/spices. keep at a low simmer. keep water above bones. skim and strain through a china cap lined with several layers of cheesecloth cool as quickly as possible

beef/veal - 6 to 8 hours, chicken - 3 to 4 hours, fish - 30 to 45 minutes

cut bones. do not rinse or blanch. roast until well browned. put in stockpot, cover with water, bring to a simmer. drain and reserve fat from roasting pan. deglaze. add deglazing liquid and bits to stockpot. roast mirepoix. skim. add mirepoix, etc. continue as per white stock

"rewetting" re-using bones for subsequent lower quality stock

concentrated stock by boiling/simmering

a stock reduced until it coatst he back of a spoon. reduced by 3/4 or more

meat glaze made from brown stock

glaze made from chicken stock

glaze made from fish stock

foundation

concentrated convenience products glazes are the original base

adds moisture, flavor, richness, appearance, sheen, interest and appetite appeal

the body - liquid, a thickening agent, and seasoning and flavoring ingredients

also known as mother sauces. white stock, brown stock, milk, tomato plus stock, clarified butter

a starch when starch plus heat plus liquid meat, gelatinization happens

flour, cornstarch, arrowroot, rice flour, potato flour, waxy maise, bread crumbs

granules must be separated. do this with fat or a cold liquid

a cooked mixture of equal parts by weight of fat and flour

high starch, low protein flour. cake/pastry

no. it has about 1/3 of the thickening power

allow for complete gelatinization and allow other impurities to scum out

cooked for just a few minutes: cook out the raw taste. stop just as the roux has a frothy chalky slightly gritty appearance

cooked until the roux turns slightly darker. used for veloutes

cook until it takes on a light brown color and a nutty aroma. must be over low heat

can add to liquid, or add liquid to. both should NOT be hot

at least 20 minutes

roux to a gallon of liquid 12:16:24 for thin:med:thick

a mixture of equal parts soft raw butter and flour worked together to form a smooth paste. used for quick thickening to finish a sauce

thin mixture of flour and cold water (not recommended)

produces an almost clear sauce with a glossy texture. does not hold. has about 2x the thickening power of flour

used like cornstarch, gives a cleaer sauce. high cost used for jus lie

used for sauces that will be frozen. handled like cornstarch

used in bakeshop

mixture of egg yolks and cream (8oz, three yolks) do not heat above 180 gives richness finishing technique needs to be tempered

simmering to evaporate water

to concentrate flavors, to adjust texture, to add new flavors

to reduce until dry or nearly dry

creates velvety smoothness

swirling a liquid in a saute pan or other pan to dissolve cooked particles remaining on the bottom

used to give flavor and richness

finish with butter gives a little extra shine and smoothness, and richness

bulletproof, strong, stable

takes a long time to cook out. lots of fat

quick for pan sauces, adds sheen and fat

adds fat and cholesterol. does not work in large batches

very fast, cooks up clear, does not add fat/cholesterol

not durable, will break down, cannot freeze (except for arrowroot, waxy maize)

yummy mouthfeel

fat, fat, and more fat. volatile in heat and will break

intensity and flavor

mixture of starch and water. stir into a hot liuqid bring to a boil and simmer until clear

a short borth - not a stock, although prepared like one. flavorful poaching liquid, usually has wine/vinegar

stocks made in concentrated and highly aromatic form

about a gallon down to 1 - 2 cups

edible mirepoix used as garnish in a dish often includes ham. needs to be a pretty dice

onion, celery, green peper

usually used in bechamel. half onion with bay leaf and cloves

burnt onion. adds color, flavor, and aroma to stocks, consomme, soups

in a fume. it helps to quickly release flavors

should be main flavor, balanced, no off flavor

because of not enough main flavor to water, not enough cooking time, or poor quality product

full-bodied, viscous

wrong bones - not enough connective tissue, not enough bones to water, not enough cooking time

resemblance to flavor and desired appearance

improper carmelization for brown stock, not enough main ingredient to water, not enough cooking time

appropriate to main ingredient and aromatics, no off odors

not enough cooking time of aromatics, poor quality aromatics, not enough aromatics

relatively clear, not cloudy

boiled or started with hot water, improper straining / skimming

4 - 5 hours

7 or 8 hours

8 - 10 hours

45 minutes